Description
Classic Beef Stroganoff features tender strips of beef sirloin sautéed with mushrooms, onions, and garlic in a creamy sour cream sauce, served over egg noodles for a comforting and hearty meal perfect for weeknight dinners.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 lbs beef sirloin or tenderloin, thinly sliced into strips
- Salt and black pepper to taste
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 oz mushrooms, sliced
Sauce Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon all-purpose flour
Garnish and Serving
- Fresh parsley, chopped (for garnish)
- 12 oz egg noodles, cooked according to package instructions
Instructions
- Season the Beef: Generously season the thinly sliced beef strips with salt and black pepper to enhance the flavor.
- Sear the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned but still tender. Remove the seared beef from the skillet and set aside.
- Sauté Onions: Add the remaining olive oil and butter to the same skillet. Sauté the finely chopped onion for 3–4 minutes until softened and translucent.
- Cook Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the skillet. Cook for 5–7 minutes until the mushrooms release their moisture and turn golden brown.
- Add Flour: Stir in the tablespoon of flour and cook for 1 minute to eliminate the raw flour taste and help thicken the sauce.
- Incorporate Flavorings: Mix in the Dijon mustard and Worcestershire sauce, stirring well to combine all flavors evenly.
- Add Broth and Simmer: Slowly pour in the beef broth while stirring and scraping up the browned bits from the bottom of the skillet. Allow the sauce to simmer for 4–5 minutes until it slightly thickens.
- Mix in Sour Cream: Reduce the heat to low and carefully stir in the sour cream until the sauce is smooth and creamy. Avoid boiling to prevent curdling.
- Return Beef to Sauce: Return the seared beef along with any accumulated juices to the skillet. Simmer gently for 2–3 minutes until the beef is heated through and coated with the sauce.
- Serve: Serve the beef stroganoff hot over cooked egg noodles and garnish with chopped fresh parsley for added color and freshness.
Notes
- Use tender cuts like sirloin or tenderloin for the best texture.
- Do not boil the sauce after adding sour cream to prevent curdling.
- You can substitute sour cream with Greek yogurt for a lighter option, but add it off the heat.
- Egg noodles are traditional, but mashed potatoes or rice can also be served as alternatives.
- For a richer flavor, add a splash of white wine when adding beef broth.
